Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $20.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Training and Development
Employee Discounts
Flexible Schedule
Job Description
The hiring establishment is a reputable culinary organization that operates a high volume kitchen, specializing in the production of quality pastry goods. As a drug-free workplace, the company prioritizes safety and professional standards, conducting pre-employment screenings and background checks for all viable candidates. This culinary company takes pride in its skilled team, commitment to food safety, and dedication to excellence in their food offerings. Known for its vibrant, fast-paced environment, it offers opportunities for growth and development to passionate culinary professionals who thrive in team settings and are committed to maintaining high-quality standards in food preparation and sanitation.
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Job Requirements
- Minimum of 2 years of experience as a cook in a high volume restaurant
- Able to speak and read English
- Able to work weekends and holidays
- Cake decorating experience
Job Qualifications
- Minimum 2 years of experience as a cook in a high volume restaurant
- Cake decorating experience
- Ability to speak and read English
- Proven ability to work with a variety of people based on communication and learning styles
- Demonstrated skill in organization and planning
- Facility with administrative tasks and using Food and Beverage computer programs
- Certified Trainer or willingness to become one
Job Duties
- Track attendance of FOH/BOH hourly staff
- Keep BEO binder updated and send out weekly BEO run
- Assist the Chef in performance of administrative tasks
- Check staffing, uniforms, daily production sheets
- Access and use Food and Beverage computer programs such as Chef Tech
- Deliver training as Certified Trainer of Department
- Maintain proper maintenance of all walk-in coolers and storage areas
- Oversee the physical inventory process
- Oversee scheduling and labor management practices
- Responsible for full set up and preparation of pastry items for outlets
- Assist Pastry Chef with organization and sanitation of main kitchen including walk-ins and freezers
- Control quality and consistency of all food served
- Ensure that station or relevant prep list is set in a timely manner
- Demonstrate knowledge of all pastry items produced by assigned station
- Handle and store food properly and safely
- Produce all orders consistently, quickly, and in accordance with established quality standards
- Demonstrate safe and competent use of all tools including knives, hand tools, utensils, and equipment to decorate, slicers, pans, pots, ovens, grills, fryers, steamers
- Demonstrate knowledge of all basic techniques such as bake, cook, whip, fold, grate, pipe, coat, or otherwise produce food in the pastry kitchen
- Assist Restaurant Pastry Chef with delegation of work
- Dress in full appropriate uniform at all times
- Respect scheduled hours of work and have exceptions approved by manager
- Demonstrate respect for associates, equipment, and customers
- Communicate with supervisory staff after daily shifts on work tasks and coordination
- Organize work, set priorities, and plan ahead
- Persevere in working toward goals despite obstacles
- Focus on and commit to achieving results
- Communicate area needs to supervisor
- Take responsibility in absence of supervisor
- Derive satisfaction from producing excellent pastry goods
- Maintain the highest ethical standards in the work environment
- Work effectively with diverse people
- Perform other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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